Savoury Yam Cake

This Savoury Yam Cake recipe is from Ah Tze [Awayofmind Bakery House] which I bookmarked to try.  Slightly different from my earlier posting Steamed Yam Cake.  I realised the quantity is small and lots of yam too.  Also wondering how this cake taste like with 5 spice powder added.

Anyway,  ...I like this recipe, the yam cake is soft and the yam and 5 spice powder matched well...I served it with my homecooked chilli sauce.

Sorry Ah Tze, I added some extra ingredients because this Yam Cake is for my mum, so must have more 'liao' otherwise she may think I am stingy with the dried prawns, hehehe....

Ingredients
400g yam, peeled and cut into cube
4 shallots, diced
2 tbsp dried prawns, soaked [slightly pounded]
1/2 tsp each of salt, 5 spice powder
1/4 tsp white pepper
100g rice flour
3 tbsp tapioca starch or corn starch
1 tsp salt
550 ml water  

Garnishes

3 tbsp of dried prawns - washed and slightly pounded - fry with a little oil until fragrant

3 tbsp crispy fried shallots

3 tbsp thinly sliced spring onion

1 red chilli - diced

1. Steam the yam cubes for 20 mins. Set aside. 
2. Heat the oil in a non-stick wok to  fry the shallots until browned.   Add dried prawns, stir fry for 2 to 3 minutes, then add the steamed yam cubes.  Stir fry for another 2 mins.   Add salt, five spice powder and pepper, mix and remove from heat.
3. Combine rice flour, tapioca flour, salt and water in a pan. Mix until mixture is smooth and free of lumps. Heat the mixture over low heat, stirring continuously with  a wooden spoon until it thickens. Remove pan from heat, add yam cubes and mix well.
4. Transfer the yam cake mixture to a oiled steaming tray.  Cover and steam for 25~30 mins. Allow to cool completely before cutting.
5. Garnish before serving.